Coconut Chicken Curry
with Green Beans & Garlic Flatbread- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
This one is just like take-away, only better! Mild curry paste and coconut milk are the stars of this dish, taking centre stage in creating the creamiest and coconutty curry for the chicken and veggies to absorb. Don't forget your naan bread dippers. Dunk and soak them to perfection!
Ingredients
1
tomato
1 bag
green beans
1 packet
chicken tenderloins
1 packet
mild curry paste
1 packet
coconut milk
1 packet
garlic paste
1 bag
coriander
4
flatbread
(Contains: Gluten, Wheat; May be present: Milk, Soy.)
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
• Roughly chop tomato. • Trim green beans. • Cut chicken tenderloins into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and green beans, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add mild curry paste and tomato and cook until fragrant, 1-2 minutes. • Add coconut milk and splash of water. Stir to combine and simmer until slightly thickened, 2-3 minutes.
• Meanwhile, in a small bowl, combine garlic paste and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Brush or spread some garlic oil over both sides of a flatbread. • Heat a second large frying pan over medium-high heat. Cook flatbread until golden, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining flatbreads and garlic oil.
• Divide coconut chicken curry and garlic flatbread between bowls. • Tear over coriander to serve. Enjoy!
